Inspired by a delicious cake from New York, this 'healthified' version of Banana Nutella Cake is a must-try recipe. It features ripe bananas, almond/peanut butter, and a gluten-free flour blend, topped with creamy Nutella.
Preheat oven to 350 degrees F (175 C). Spray a 6-inch baking pan with coconut oil or line with parchment paper. Combine wet ingredients: 3 mashed ripe/browned bananas (or bake yellow bananas for 10-15 min at 350 F to ripen), 2 eggs, 1/2 cup almond or peanut butter, 1/2 cup coconut sugar OR maple syrup, 1 tsp vanilla, and 1/2 cup almond milk. Option to add 2 scoops collagen as well. Combine dry ingredients: 2 cups paleo flour or gluten free flour (almond flour or regular flour should work!), 2 tsp baking powder, and 2 tsp cinnamon. Combine the wet and dry ingredients then stir in 1/2 cup dark chocolate, chopped into smaller pieces (chocolate chips work here too). Bake for 30-40 minutes or until the center is cooked and a toothpick comes out clean. Let cool and frost with Nutella.
